Name: Baileys Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooking spray -; 26 Oreo sandwich cookies -; 4 tbsp. (or more) unsalted butter, melted -; 1/4 tsp. kosher salt -; 4 (8-oz.) blocks cream cheese, room temperature -; 1 1/3 c. (267 g.) granulated sugar -; 2 tbsp. all-purpose flour -; 1 tsp. pure vanilla extract -; 1/4 tsp. kosher salt -; 4 large eggs, room temperature -; 3/4 c. Baileys Irish Cream -; 1/2 c. sour cream, room temperature -; 2 c. semisweet chocolate chips (about 12 oz.) -; 1/4 tsp. kosher salt -; 1/3 c. Baileys Irish Cream -; 1/3 c. heavy cream -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Baileys Cheesecake

1. Cooking spray -

2. 26 Oreo sandwich cookies -

3. 4 tbsp. (or more) unsalted butter, melted -

4. 1/4 tsp. kosher salt -

5. 4 (8-oz.) blocks cream cheese, room temperature -

6. 1 1/3 c. (267 g.) granulated sugar -

7. 2 tbsp. all-purpose flour -

8. 1 tsp. pure vanilla extract -

9. 1/4 tsp. kosher salt -

10. 4 large eggs, room temperature -

11. 3/4 c. Baileys Irish Cream -

12. 1/2 c. sour cream, room temperature -

13. 2 c. semisweet chocolate chips (about 12 oz.) -

14. 1/4 tsp. kosher salt -

15. 1/3 c. Baileys Irish Cream -

16. 1/3 c. heavy cream -

How to cook deliciously - Baileys Cheesecake

1. Stage

Preheat oven to 350°. Grease a 9” springform pan with cooking spray. Wrap outside of pan with foil.

2. Stage

Working in batches if needed, place cookies in a large zip-top bag. Crush with a rolling pin or wine bottle until fine crumbs form. Transfer to a medium bowl. Add butter and salt and toss, adding more melted butter 1 tablespoon at a time if mixture seems dry, until well coated and mixture resembles wet sand. Press cookie mixture into an even layer on bottom of prepared pan.

3. Stage

Bake crust until fragrant and edges just begin to brown, about 10 minutes. Transfer to a wire rack and let cool until ready to use.

4. Stage

Reduce oven temperature to 325°. In the large bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer and a large bowl), beat cream cheese, sugar, and flour on low speed, scraping sides and bottom of bowl, until smooth. Add vanilla and salt and beat to combine. Add eggs one at a time, beating to blend after each addition. Add Baileys and sour cream, increase speed to medium, and beat until incorporated.

5. Stage

Pour filling into crust. Place pan in a large roasting pan. Fill with enough hot water to come about halfway up the sides. Bake cheesecake until edges are set and center slightly jiggles, 1 hour to 1 hour and 30 minutes. Turn oven off, prop door open with a wooden spoon, and let cheesecake cool, about 1 hour.

6. Stage

Remove foil and refrigerate cheesecake, uncovered, until chilled and set, at least 5 hours or up to 2 days.

7. Stage

In a medium heatproof bowl, combine chocolate chips and salt. In a small heatproof measuring cup or bowl, microwave Baileys and cream until steaming, 45 seconds to 1 minute (keep an eye on it to make sure it doesn’t bubble over). Pour cream mixture over chocolate and let sit, about 5 minutes.

8. Stage

Stir until chocolate is smooth and glossy. If needed, microwave in 10-second increments to completely melt chocolate. Refrigerate ganache until slightly thickened, about 20 minutes.

9. Stage

Spread ganache all over cheesecake. Let set 10 minutes before serving.